Pastrami and Pepper Antipasti Salad



  • Iceberg Lettuce – 1
  • Char grilled Pepper Antipasti – One 285 gms jar, in oil
  • Sun blush Tomatoes – 115 gms
  • Green Olives – 115 gms, stoned
  • Wafer Thin Pastrami – 115 gms
  • Fresh Basil Leaves – to garnish

For the Dressing:

  • Balsamic Vinegar – 2 tblsp
  • Dijon Mustard – 1 tsp
  • Sugar – a pinch
  • Salt as per taste
  • Pepper as required


  1. Tear the lettuce into small chunks and place in a serving bowl.
  2. Drain the pepper antipasti and sun blush tomatoes reserving 4 tblsp of the oil.
  3. Roughly chop the peppers and tomatoes and toss into the lettuce with the olives.
  4. To make the dressing, put the reserved oil and the rest of the dressing ingredients into a small screw top jar and shake until well blended.
  5. Pour half the dressing over the salad and toss well to mix.
  6. Arrange the pastrami in ruffles on top of the salad.
  7. Serve drizzled with the rest of the dressing and garnished with basil leaves.
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